Ulli chammanthi /Onion chutney

Ulli chammanthi /Onion chutney (Mild)

Chammanthi /chutney made in South India is usually spicy and good accompanist of dosa, idli, rice of even kappa (tapioca). Usually they are made by grinding ingredients in ammikallu (motor and pestle. I like ulli chammanthi because it has spiciness from the red chilies and sweetness from the onions. Usually pearl onions are used make this dish; however I had no pearl onions in my hand so I used a red onion.

What you need:

Red onion : 1 nos
Red chilli : 4 nos
Salt : ½ tsp
Olive oil : 3 tsp
Mustard : ¼ tsp
Urad dal : 1 tbsp (optional)


How I made:

1. Heat 2 tsp oil in a pan and add urad dal and 4 red chillies fry until it changes the color
2. Add onion into this and sauté for 5 minutes or until it raw smell goes. Switch of the stove and let it cool for 5 minutes.
3. Grind everything into a fine paste add salt.
4. Heat a pan and add 1 tsp of oil and add mustard and when it starts popping add it to ground paste.
Enjoy ulli chammanthi with dosa or kappa.This version of ulli chammanthi/chutney is less spicy .

Ulli chammanthi /Onion chutney (Spicy)

I made a this version  is more spicy.

What you need:

Red onion : 1 nos
Red chili : 3 nos
Paprika: ¼ tsp
Chili powder: ½ tsp
Tamarind : Small goose berry size
Salt : ½ tsp
Olive oil : 2 tsp

How I made:

Heat the pan add 2tsp of oil and when it becomes hot add red chilies and fry for 2 minutes and then add onion and fry for another 5 minutes or raw smell of onion goes, add paprika . Switch off the stove once it cooled. Grind this mixture with red chili powder, tamarind and salt. Serve with dosa or Idly.

Preparation time: both versions 10 minutes
Yield : 6 serving
Verdict : it is good as it is a traditional dish
Will you make it again: Making more often.

I am sending this ulli chammanthi/ Onion chutney to spicy-fiery-chutneys hosted by Sreevalli  of  ammajirecipes.

Swathi